Vegan Cupcake Recipe | Healthy & High Protein

Fed up of searching through the supermarket aisles for vegan treats? Look no further, follow our vegan cupcake recipe for a delicious treat!

vegan cupcake recipe

Ingredients For Our Vegan Cupcake Recipe



  • 150g dairy-free yoghurt
  • 50ml dairy-free milk
  • ½ tsp. Xanthan Gum (this ingredient makes your topping thick and creamy!)
  • 8-10 drops Vanilla Flavdrops


1. Preheat the oven to 175°C.

2. Blend all cupcake ingredients in a blender until no lumps remain.

3. Pour the batter into a muffin tray lined with cupcake cases and bake for 20 minutes, or until an inserted toothpick comes out clean.

4. While waiting for the cupcakes to bake, make the frosting. Whisk all topping ingredients using a hand or electric whisk until smooth. Place into the refrigerator.

5. Once the cupcakes are baked, remove from the oven and allow to cool. Once cooled, top with the frosting. Easy!


Calories: 454         Protein: 35 g          Fat: 8 g          Carbs: 57 g               

Faye Reid

Faye Reid

Writer and expert

Faye Reid has a Bachelor of Science in Sport and Exercise Physiology and a Master of Science in Exercise Physiology and Sports Nutrition. Faye has worked with numerous high-profile organisations, such as Men's Health, Sky Sports, Huddersfield Giants, Warrington Wolves, British Dressage and GB Rowing, providing her expert sports science support. Find out more about Faye's experience here: She puts her passion into practice as goal attack for her netball team, and in competitive event riding.

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